Recipe Manuscript

Marmalade Of Ripe Apricots

Name: Marmalade Of Ripe Apricots
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 450 g ripe apricots (about 6-8 large apricots), peeled, pitted, and thinly sliced; 450 g double refined white sugar (granulated or caster sugar as a modern substitute); 125 ml strong cordial liqueur (such as Kirsch, orange liqueur, or schnapps) – or 125 ml water

1654

From the treasured pages of Medicinal recipes compiled by Andrew Slee

Written by Andrew Slee

Renaissance (1400 - 1700)European Intermediate Dessert Snack Breakfast

Original Recipe • 1654

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Marmalade Of Ripe Apricots

"Pare, stone, and cut your Apricots into thin Slices; then to a pound of Fruit put a Pound of double refined Sugar, and a Quarter of a Pint of strong Cordial Liqueur, or instead of this Liquour ¼ of a pint of fair Water. Boil it as fast as you can; and, when the Fruit is tender, and clear from the Scum, which you are carefully to take off; Set it off the fire, and break what Pieces you think too big; fill your Glasses, & paper them, when cold."

Note on the Original Text

This recipe was written in brief, imperative statements, as was typical in the 17th century, leaving out many details considered common knowledge at the time. Instructions such as 'paper them, when cold' assume the reader knows to cover preserves with parchment. Spelling follows period conventions—'liquour' for 'liqueur,' 'pare' for 'peel'—and uses ampersands and abbreviations in place of some modern conjunctions and words. The text is concise, focusing on sequence rather than explanation, reflecting the oral tradition of teaching cooks and household assistants.

Modern Kitchen Interpretation

Recipe's Origin

Medicinal recipes compiled by Andrew Slee - Click to view recipe in book

Title

Medicinal recipes compiled by Andrew Slee (1654)

You can also click the book image above to peruse the original tome

Writer

Andrew Slee

Era

1654

Publisher

Unknown

Background

A delectable glimpse into 17th-century kitchens, this manuscript compiled by Andrew Slee promises an array of historical recipes and culinary secrets sure to delight any gourmand with a taste for the past.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This marmalade recipe hails from mid-17th-century England, attributed to the compiler Andrew Slee around 1654. At this time, English households were experimenting with tropical fruits and sugar, both newly affordable to European kitchens thanks to global trade. Recipes were recorded for domestic use and often assumed a great deal of background knowledge. This marmalade would have been a luxury preserve, showing off both rare fruits and the refinement of white sugar. Recipes like these denote both social status and an evolving palate, blending the continental tradition of fruit preserves with English ingenuity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1650s, cooks would have used a large brass, copper, or iron preserving pan for boiling fruit and sugar. A skimmer (long-handled, flat spoon) was essential for removing scum. For stirring, a sturdy wooden spoon was standard. Peeling and slicing apricots required a small, sharp paring knife, and a stone mortar and pestle might have been used to break up any larger fruit pieces if needed. The finished marmalade was then poured into wide-mouthed glass jars or pots and covered with parchment or writing paper cut to size and fixed on with string or paste when cold.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb ripe apricots (about 6-8 large apricots), peeled, pitted, and thinly sliced
1 lb double refined white sugar (granulated or caster sugar as a modern substitute)
4 fl oz (1/2 cup) strong cordial liqueur (such as Kirsch, orange liqueur, or schnapps) – or 4 fl oz (1/2 cup) water

Instructions

Begin by peeling ripe apricots, removing their stones (pits), and slicing them thinly.
For every 1 pound of prepared fruit, weigh out an equal amount (1 pound) of fine white sugar.
Pour in 4 fluid ounces (1/2 cup) of either a strong fruit-based liqueur (such as kirsch, orange liqueur, or a clear schnapps), or, for a non-alcoholic version, substitute with 4 fluid ounces (1/2 cup) of water.
Place everything in a large saucepan over high heat and bring swiftly to the boil, stirring frequently.
Skim off any foam or scum that rises to the surface.
Continue to boil rapidly until the apricot slices become soft and translucent, and the mixture thickens to a loose jam-like consistency.
Crush or mash any large pieces to your preferred texture.
While still hot, transfer the marmalade into clean jars.
Allow to cool completely, then cover with parchment or waxed paper before sealing with lids.

Estimated Calories

160 per serving

Cooking Estimates

It takes about 15 minutes to prepare the apricots and sugar, and another 20 minutes to cook the marmalade until it sets. Each serving contains about 160 calories, and this recipe makes around 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.